Middle Eastern

Poor cardiometabolic health is a growing problem across many Arab states in the Middle East.

Hospitality and generosity are considered important cultural and Islamic values, and people often encourage guests to eat large amounts of food as a sign of friendliness and respect. Guests may also feel unable to refuse food because it could be interpreted as ingratitude or illness.

Balancing these deeply rooted traditions with efforts to improve metabolic health can be challenging. Several genetic polymorphisms  associated with obesity are also common in Arab populations.

In addition, non-alcoholic fatty liver disease is highly prevalent in the Arab world, potentially driven by high intakes of sugar-rich foods such as honey, dates and sweetened teas.

Practical adaptations for common Middle Eastern foods

Protein sources

• Replace processed meats such as makanek and sujuk with lean, unprocessed meats such as chicken, or plant-based alternatives like chickpeas.

Carbohydrate sources

• Swap white rice for wholegrain alternatives such as bulgur or freekeh, which contain more fibre
• Choose wholemeal or barley bread instead of white flatbread
• Reduce intake of baklava and choose healthier snacks such as kdaameh (sugar-coated chickpeas).

Cooking methods and fats

• Avoid ghee; use olive, nut or rapeseed oils.

Drinks

• Avoid sugar-sweetened teas and consider alternatives such as a banana-and-date smoothie with cooked quinoa, which provides a more nutrient-dense, high-protein and high-fibre option.